Clinical nutrition is a multidisciplinary area that uses dietary intervention to treat a range of medical disorders and enhance health by fusing the concepts of nutrition research with medical practice. It includes the study of nutrients, their physiological roles, the significance of food in relation to health and illness, and the use of nutritional concepts in medical contexts.

Fundamentally, therapeutic nutrition acknowledges that food is medicine and not only a source of nourishment. Our bodies get the vital elements they need from the food we eat to perform at their best.

These nutrients, which each have specific roles in promoting health and supporting biological processes, include water, proteins, fats, carbs, vitamins, and minerals. Evaluating and meeting people's nutritional requirements at every stage of life is one of clinical nutrition's main objectives.

This entails comprehending the connection between food habits and health results, recognizing dietary excesses or deficiencies, and creating individualized meal plans to support optimum health. In order to include nutrition into patient care, dietitians, doctors, nurses, and other healthcare professionals collaborate with nutritionists in clinical practice.

In determining the nutritional condition of their patients, they consider many aspects like age, gender, medical history, lifestyle, and dietary preferences. Healthcare practitioners may assess food intake, anthropometric measures, biochemical markers, and clinical symptoms to evaluate patients' nutritional requirements and customize therapies.

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